I made this cake with my mom in mind. My mom has the biggest sweet tooth I have ever seen! She can eat cake for breakfast, lunch and dinner! Plus she can have dessert too! Her favorite combination is chocolate and nuts, so I figured I would combine the two just for her!! I do love my mommy!!
I love the chocolate nut ganache as both filling and frosting...
This is a very easy cake to make. Just a couple of steps and even they are so easy to do. The cake itself is chocolatey and very moist, but not overly sweet because I don't want to take anything away from the star of the show, the amazing ganache filling and frosting!! Trust me, you will need to keep your spoon out of it...
Oh wait, that's me!
Ready for the recipe? Here we go;
Prep time: 30 minutes
Cook time: 26-28 minutes
Yield: 12-14 servings
2 cups sugar
1-1/4 cups milk
3/4 cup oil
2 tsp vanilla extract
2 tbsp vinegar
3 cups flour
1/4 cup plus 2 tbsp unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
1 cup heavy cream
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) milk chocolate chips
1 tbsp Kahlua or other coffee liquor (can use vanilla if you like)
1 pkg (6.4 ounces) turtle candies (or Snickers, or your favorite chocolate/caramel brand chocolate bar)
1/4 cup honey roasted peanuts chopped
1/2 cup honey roasted peanuts chopped
-Dice your turtle candies in half and place them in your food processor along with your honey roasted peanuts and roughly chop them, set aside.
-Place your topping peanuts in food processor, roughly chop again and set aside.
-Preheat oven to 350F.
-In mixer bowl (or with a mixer and a large bowl), add your dry ingredients whisk a few times to make sure cocoa powder is nicely distributed, and then add your wet ingredients. Mix well until well blended.
-Pour into 2 greased 9" round cake pans, dividing evenly. Bake 26-28 minutes, or until cake tester inserted in center comes out clean. Let cakes cool in pans 15-20 minutes, then unmold onto racks to cool completely.
-Meanwhile, in a 2 quart bowl, combine the heavy cream and heat in a microwave oven on high for 1-1/2 to 2 minutes or till very hot. Add in those amazing chocolate chips and stir until melted and smooth. Let's add in that amazing Kahlua shall we? Don't forget to give yourself a little wee smidgen of Kahlua too. I mean we must reserve our strength and all, what?
-Reserve 3/4-1 cup of the ganache for frosting on the sides of the cake. To the rest of the still warm ganache, add the turtle (or chocolate bar pieces), stir well. Some of the pieces will remain chunky while others pieces will melt right in, yum!! Set aside to cool.
-When the ganache is firm enough to spread, fill stacked cake layers with half of the ganache mixture. Spread remaining mixture evenly over top of cake. Frost sides of cake with the reserved 3/4 cup chocolate mixture. Sprinkle the chopped 1/4 cup peanuts around the edge of the cake to make a border and around the sides.
-Refrigerate cake for at least 1-1/2 to 2 hours prior to serving.
Grab yourself a glass of milk and enjoy!
Till next time!!
Dishin with Didi